1 cup quinoa, rinsed
3 cups whole strawberries, hulled then halved or quartered if large
1 cucumber, peeled, seeded and diced
1 (5-oz) container baby arugula salad blend

For the dressing:
1/3 cup seasoned rice vinegar
2 tbsp. soy sauce
1 tbsp. sesame oil
2 tbsp. water
2 tsp. ginger, minced
1 clove garlic, minced

Cook quinoa according to package directions. Transfer to a large bowl and let cool completely, about 20 minutes. Stir in strawberries cucumber and half the dressing. Combine salad blend and remaining dressing; toss to coat.

Makes 4 servings. (4pps)